1/2 cup butter
1/2 cup coconut oil
1 cup white sugar
1 cup brown sugar
Mix together with paddle attachment in stand mixer. Whip at high speed for five minutes.
Add:
1 cup almond butter
2 eggs
1 tsp. vanilla
Continue whipping for another two to three minutes.
Sift together:
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
Add sifted ingredients to the first mixture. Stir just until completely blended.
Chill dough for at least an hour. Don't skip this step.
Drop cookies onto parchment lined cookie sheets, 1/4 cup for each cookie. Cookies should be four inches apart.
Bake at 350 F for 12 minutes. Let cool on the parchment paper. Store in freezer bags. Makes abou 21 large cookies.
No comments:
Post a Comment